My second week I feel like mentally has been harder. We got his ashes and I cried for a while after that- the entire situation has me still fairly angry and bitter. Even though I am back in the gym (yay!), I am struggling and feeling defeated there too. I know when you have a baby you make sacrifices and physically will lose some strength and endurance. I was prepared for that. It is hitting me hard that I lost strength/endurance on top of not having a baby. It feels like a waste. I lost him and then lost again. I have some amazing friends who are keeping me positive when I want to cry. I realize I can "get it back," but it is more that I lost it in the first place for what seems like no reason now.
As I try to get everything back together physically, Matt and I are getting our diets back on track as well. I have been cooking up a storm... here is what meal prep looked like this week:
- Sweet Potatoes- roasted at 425 degrees for 20ish min, on parchment lined sheets, tossed in avocado oil (high smoke point), garlic salt, black pepper and paprika
- Baked Chicken- baked at 375 degrees for 25-30 min, drizzled with olive oil and sprinkled with salt and pepper
- Stir-fried veggies- purchased at Costco in the frozen section... amazing! Green beans, broccoli, snap peppers, peppers, onion, water chestnuts. Stir-fried in a wok with a drizzle of oil.
- Oikos Triple- zero Vanilla Yogurt and pomegranate seeds
- White Rice
- Sausage, Egg and Potato Bake- 1 lb sausage (browned and crumbled in a pan), 12 eggs, 1 cup milk, 8oz Frozen, Shredded potatoes (ie: simply potatoes), salt and pepper- In a greased 9"x13" glass dish- spread out the potatoes. Top with sausage. Whisk milk, eggs, salt and pepper- pour on top. Wrap in tin foil and bake at 350 degrees for 1 hour.
For lunch I am having vegetables, 1/2 cup rice, 1/2 chicken breast, 1 tbsp peanut butter, and soy sauce. Matt is having the same except more of everything and sweet potatoes too. :)
I also am having a sweet tooth for no reason so I made a pumpkin bundt cake and my take on a ginger snap!
Pumpkin Bundt Cake- 2.5 Cups Coconut Sugar (or brown sugar)
- 1 Cup Melted Butter (one stick)
- 3 eggs
- 3 Cups Flour
- 2 tsp Baking Soda
- 2 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1 15-oz Can Solid Pumpkin- puree (NOT pumpkin pie filling)
Preheat Oven to 350 degrees
1. Combine the sugar and butter in a large bowl or stand mixer. Cream with a hand-beater or the mixer. Add eggs, one at a time, mixing between each addition.
2. Whisk the dry ingredients together. Add 1/3 of the mixture to the liquid, beat, add 1/2 can pumpkin, beat, add another 1/3 flour, beat... until both pumpkin and flour are added and well combined.
3. Grease a bundt pan. Bake 60 minutes until a toothpick inserted comes out clean. Let it cool completely before removing.
Ginger-Snaps(makes 12-14 cookies)
- 3/4 Cup Almond Butter (or other nut butter)
- 3/4 Cup Coconut Sugar (or brown sugar)
- 1 Egg
- 3 tsp Ground Ginger
- 1 tsp Cinnamon
- 1 tsp Vanilla
- Pinch of Salt
Preheat Oven to 400 degrees.
1. In a food processor, combine the coconut sugar and spices. Pulse until fine.
2. Add the egg and almond butter. Run the food processor until a "ball" forms. Take out the blade. Using a tablespoon, roll the dough into balls and place them on a parchment lined cookie sheet.
Press down slightly until they are 1/4" thick. Bake 10-12 minutes. Let them cool completely before eating.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 8 g||12 %|
|Saturated Fat 2 g||8 %|
|Monounsaturated Fat 4 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 14 mg||5 %|
|Sodium 17 mg||1 %|
|Potassium 12 mg||0 %|
|Total Carbohydrate 15 g||5 %|
|Dietary Fiber 2 g||8 %|
|Sugars 12 g|
|Protein 4 g||8 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|